I’m really, really excited about this post! I know I should be saying that in regards to a post about pizza and not beets, BUT NO GUYS REALLY! This salad is off the charts.
First of all, let’s take a moment to appreciate how fabulous beets look.
When I reached for these in the produce section, I couldn’t wipe the goofy grin from my face.
A lot of people seem curious on how to prepare beets for roasting. Some have asked about the skin, and some have claimed that they’ve never had success when roasting beets. I guess a lot of things could factor into that. All I can really say is that what I did yesterday worked, and if you’ve ever failed and are willing to give it another go, now is the time.
After cutting the stem and roots from the beets, give the beets a good scrub to get rid of lingering dirt.
Lay your beets down on a sheet of tinfoil, and drizzle them with some olive oil, sea salt, and ground black pepper.
Take another sheet of tinfoil, equal in size, and place it over the beets. Roll the ends/edges to seal the beets in; trapping the steam is important, as it helps your beets retain moisture and come out nice and tender in the end.
That’s it. That’s all it takes for deliciously roasted beets.
To accompany the beets, I chose spinach (you can use any mesculin greens), toasted almonds (who doesn’t love crunchy nuts in their salad?), julienned pear slices (don’t have a pear? Grab an apple!), finely chopped red onion, and some goat cheese.
For my dressing, I whipped up a pretty generic vinaigrette:
I didn’t have any red wine vinegar, so I used part cider vinegar and part red wine to concoct my own. I also used Dijon mustard; I feel like Dijon mustard is a staple in dressings. It just adds that perfect level of tangy-ness that every dressing needs. To sweeten things up I used honey in place of sugar, a pinch of sea salt, and olive oil.
Instead of drizzling the entire salad with dressing, I simply tossed the beets in the dressing and then added them to the plate. There are so many wonderful flavours happening that the entire salad doesn’t need to be dressed.
Roasted Beet Salad
For the salad1 pound of small beets (approx. 5 beets)
- 1/4 cup almonds sliced and toasted
- 1 large pear can be substituted with an apple
- 3 cups of spinach or mesculin greens
- 2 ounces goat cheese
For the vinaigrette1/2 cup olive oil
- 1/4 cup cider vinegar
- 1/4 cup red wine any
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of honey
- With a rack in the centre of the oven, preheat to 425 degrees.
Preparing the beetsCut the stems and roots from the beets.
- Scrub the beets well, under running water, ensuring to remove all dirt.
- Place the beets on a sheet of foil.
- Drizzle with a bit of olive oil, a pinch of sea salt and ground black pepper.
- Place another sheet of foil on top and create a seal around the beet to trap steam.
- Roast the beets on a baking sheet for approx. 45 minutes to 1 hour, until tender. You should be able to easily stick a form in them when they are tender and ready.
- Once removed from the oven, allow the beets to cool for a few minutes.
- Rub off the skins using a paring knife if needed.
While the beets are roastingHeat 1 teaspoon of olive oil in a pan.
- Place the almonds in the pan and toast over moderate heat until golden brown.
For the vinaigrettePut all of the contents in a blender and blend on low for one 30 seconds.
Salad ConstructionSlice the cooled beets into 1/4-inch thick slices.
- Place the beets in a bowl and drizzle with half of the vinaigrette.
- Cover the bowl and toss to evenly coat the beets.
- Quarter and core the pear. Cut into julienned strips.
- Arrange the greens on a plate, and then arrange the beets on top.
- Top the beets and greens with the julienned pears, toasted almonds, and crumbled goat cheese.